Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cotton Candy Cake Recipe

★★★★★

4.5 from 234 reviews
  • Author: Elara
  • Total Time: 1 hr 15 mins
  • Yield: One 3-layer 6-inch cake, serves 8-10 1x

Description

This whimsical Cotton Candy Cake is a vibrant and flavorful dessert featuring light, moist layers infused with cotton candy flavoring and decorated with a colorful cotton candy buttercream. The cake layers are swirled with fuchsia, sky blue, and violet hues for a stunning marbled effect, while the silky buttercream frosting adds a sweet, airy finish. Perfect for celebrations or anyone who loves the nostalgic taste of cotton candy in cake form.

Ingredients

Scale

Cake Layers

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 tsp cotton candy flavoring
  • 1 cup whole milk, room temperature
  • Fuchsia color gel
  • Sky blue color gel
  • Violet color gel

Buttercream

  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter, room temperature
  • 1 tsp cotton candy flavoring
  • Fuchsia color gel
  • Sky blue color gel
  • Violet color gel
  • Cotton candy, for garnish (optional)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake rounds, then line them with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined. Set aside for later incorporation.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
  4. Add Eggs and Flavoring: Reduce mixer speed and add eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the cotton candy flavoring until evenly mixed.
  5. Combine Dry and Wet Ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. This will be three additions of flour and two of milk. Mix well after each addition until fully combined.
  6. Divide and Color Batter: Weigh the batter and divide it equally into four bowls. Tint three bowls with fuchsia, sky blue, and violet gel colors respectively, leaving one bowl uncolored.
  7. Assemble Cake Layers: Spoon the colored batters randomly into the prepared pans to create a marbled effect. Swirl gently once or twice with a bamboo skewer to blend colors without overmixing.
  8. Bake the Cakes: Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center of each cake comes out mostly clean.
  9. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans on wire racks for 10 minutes. Then, carefully turn the cakes out onto wire racks to cool completely.
  10. Prepare Meringue Base: In the bowl of your stand mixer, combine the egg whites and sugar. Whisk together until just combined.
  11. Heat Egg Mixture: Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch, about 3 minutes, or until it reaches 160°F (71°C) on a candy thermometer.
  12. Whip Meringue: Transfer the bowl to your stand mixer and whisk on medium-high speed until stiff peaks form and the bowl is no longer warm to the touch, approximately 5-10 minutes.
  13. Add Butter: Switch to the paddle attachment. Gradually add cubed, room temperature butter, mixing continuously until the mixture is smooth and creamy.
  14. Flavor Buttercream: Stir in the cotton candy flavoring and whip until the buttercream is light and smooth.
  15. Assemble the Cake: Place one cake layer on a cake stand or plate. Spread about 2/3 cup of buttercream evenly over the layer. Repeat this process with the remaining cake layers, then apply a thin crumb coat around the entire cake. Chill in the refrigerator for 20 minutes to set the crumb coat.
  16. Final Frosting: Frost the top and sides of the cake with the remaining buttercream, smoothing with a bench scraper.
  17. Color Buttercream: Divide the remaining frosting into four parts. Leave one portion white, and tint the other three with fuchsia, sky blue, and violet color gels.
  18. Decorate the Cake: Using a small offset spatula, randomly dab patches of the colored buttercream onto the cake, working one color at a time to create a vibrant, painterly effect. Continue until the colors are evenly but roughly distributed.
  19. Smooth Edges: Use a bench scraper to gently smooth the sides of the cake, blending the colored patches. Repeat this step as needed to achieve the desired look.
  20. Pipe Borders: Using the remaining white buttercream, pipe a decorative pearl border along the top and bottom edges of the cake with a small round piping tip.
  21. Add Final Touch: Optionally, garnish the top of the cake with pieces of cotton candy for an extra whimsical finish.

Notes

  • Ensure all ingredients like eggs, butter, and milk are at room temperature for the best batter consistency.
  • The cotton candy flavoring is key to achieving that nostalgic carnival taste; adjust to your preference but do not omit.
  • Color gels provide vibrant hues without altering the batter consistency; use gel rather than liquid coloring.
  • Be careful not to overmix the batter after adding flour to keep the cake tender.
  • The Swiss meringue buttercream requires attention when adding butter; add slowly to prevent curdling.
  • The marbling technique creates a fun visual effect but be gentle with swirling to avoid blending colors too much.
  • For best results, chill the cake after the crumb coat to help with smoother final frosting application.
  • Use a candy thermometer for precise heating of egg whites during buttercream preparation to ensure food safety.
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cotton Candy Cake, Marbled Cake, Swiss Meringue Buttercream, Colorful Cake, Birthday Cake, Cotton Candy Flavor

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenflavorspot.com/cotton-candy-cake-recipe/